Cooking with BingoT Favorite Recipes for all to make

When I gain extra pounds I go on a low carb diet and have created some of my own recipes from other recipes. THIS one is my favorite...
Chicken Lettuce Wraps
1 head of iceburg lettuce
1 cup mushrooms sliced
1 1/2 to 2 LBs thin cut chicken breast
3 garlic cloves chopped (I use the minced garlic in a jar)
1 red bell pepper diced
1 can bamboo shoots drained or water chestnuts
3 scallions chopped
3 TBSP Hoisin sauce (in the grocery isle with asian noodles) This is what makes it have the great flavor, it is also the highest carb count so I sometimes use less.
1 TBSP low sodium soy sauce( you could use only soy sauce but I love the flavor of Hoisin sauce)

Cut Chilled lettuce head into 4 wedges. Take one wedge and separate the leaves in a neat stack of wedges.

Preheat a large skillet to high and add the oil to the pan ( I used sesame oil but olive oil or veg will work too). Add chicken to the pan and cook until the pink is mostly gone. Add the garlic and scallions. Cook for one minute.

Add the chopped pepper, bamboo, and mushrooms. Cook for another minute. (If you want to add any bean sprouts now is the time)

Add the hoisin and soy sauce, tossing to coat the mixture evenly. Transfer the hot chicken to a platter next to the lettuce. To eat place the mixture in a piece of the lettuce and wrap loosely. AND ENJOY!
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Better Than Sex Cake II


"Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!"

cook 1 Hr
eat it in 1 Hr 30 Min
Original recipe yield 1 - 9x13 inch cake
You will need
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

How too....
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!